Fresh Italian Peppers in Olive Oil

Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Every Italian family has their version of this delicious Italian recipe, and I have modified our original family recipe for a fresh taste every time. Combining multi-colored mini sweet peppers, raw cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.

I grew up on Italian Peppers and oil, and, to put it mildly. I love them. I’m not fond of soggy canned Italian peppers soaked in olive oil. I think many of you by now know I have some serious doubts about veggies that are soggy and or overcooked, so I decided to cut the canning process, which should make many of you ecstatic.

Simplified family recipes always make my day, and I firmly believe in saving time in the kitchen. Usually, the process of canning in oil can be overwhelming and sometimes scary to those who are not familiar with the canning process, so poof the worry is gone.

Fresh Italian Peppers in Olive Oil

• One cup of quality extra virgin olive oil
• One head of fresh garlic, separated and skin free
• One tablespoon of dried Italian herbs
• 1/2 teaspoon of dried hot pepper seeds
• Two pounds of mini multi-colored sweet peppers, sliced
• kosher salt, to taste
• freshly ground pepper, to taste
• fresh crusty bread to serve

Method for Garlic Olive Oil

1. Heat a large skillet over medium heat; I prefer a cast-iron skillet.  Add one cup of extra virgin olive oil to the heated skillet, and bring the oil to medium heat.
2. Add separated, skin-free garlic cloves to olive oil and one tablespoon of dried Italian herbs. Reduce heat immediately to the lowest heat setting, cook for 2 minutes, and remove from burner.
3. Let infused garlic and hot pepper seed oil set for at least 4 hours overnight before using.

Method for Fresh Italian Peppers in Olive Oil

1. Place pre-made garlic and hot pepper-infused oil in a large metal skillet over low-medium heat till the oil is hot.
2. Add 2 pounds of freshly sliced sweet multi-colored peppers in the toasted garlic, hot pepper seed infused with the oil, kosher salt, and freshly ground pepper to taste, and cook for about 3-4 minutes. Remove from heat immediately.
3. Place in a glass serving the dish and serve while still warm with crusty Italian bread.

Notes: May be kept safely in the tightly sealed container by adding one teaspoon of white vinegar and storing it in the refrigerator for up to 5-7 days.

Frequently asked questions about Fresh Italian Peppers in Olive Oil.

1. Is there a canning process you use for making Italian peppers in Olive oil? Sorry, I do not use a canning process for this recipe. Please refer to a trusted canning site for methods.
2. I can’t find hot pepper seeds. What can I use in place of them? You can use hot pepper flakes if need be.
3. What do you mean by one head of garlic? The entire bulb of garlic.
4. Can I use this method with sweet peppers? Yes, you sure can.

Fresh Italian Peppers in Olive Oil

Heidy McCallum

Fresh Italian Peppers in Olive Oil is perfect to compliment your next Italian meal. Combining multi-colored mini sweet peppers, fresh cloves of garlic, hot pepper, and garlic-infused olive oil and seasoned with Italian herbs without all the fuss and worries of canning in oil.

5 from 14 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American, Italian

Servings 12 Servings

Calories 398 kcal

Ingredients

  

1x2x3x

• 1 cup Extra-virgin olive oil
• 1 head Fresh garlic, separated, and skin free
• 1 tablespoon Dried Italian herbs
• ½ teaspoon Dried hot pepper seeds or to own taste
• 2 pounds Mini multi-colored sweet peppers, sliced
• Kosher salt to own taste
• Freshly ground pepper to own taste
• 1 loaf Fresh crusty bread, to serve

Instructions

 

Method for garlic and Hot pepper-infused oil

• Heat a large skillet over medium heat, I prefer to use a cast-iron skillet. Add 1 cup of quality extra virgin olive oil to the heated skillet. bring oil up to a medium heat level.
• Add separated, skin free garlic cloves to olive oil, 1 tablespoon of dried Italian herbs. Reduce heat immediately to lowest heat setting, cook 2 minutes and remove from burner.
• Let infused garlic and hot pepper seed oil set for at least 4 hours to overnight before using.

Method for Fresh Italian Peppers in Olive Oil

• Place pre-made garlic and hot pepper infused oil in a large metal skillet over low- medium heat till oil is hot.
• Add 2 pounds of freshly sliced sweet multi-colored peppers in the heated garlic and hot pepper seed infused the oil, along with kosher salt and freshly ground pepper to taste, cook for about 3-4 minutes. Remove from heat immediately.
• Place in a glass serving the dish and serve while still warm with crusty Italian bread.
• May be kept safely in the tightly sealed container by adding 1 teaspoon of white vinegar, and storing in the refrigerator for up to 5-7 days.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.

Nutrition

Serving: 01Calories: 398kcalCarbohydrates: 25gProtein: 4gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gSodium: 145mgPotassium: 258mgFiber: 3gSugar: 15gVitamin A: 2399IUVitamin C: 97mgCalcium: 17mgIron: 1mg

Keyword Italian peppers, Olive Oil, Peppers in Olive Oil

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